Are You at Risk for Food Poisoning?

Posted By
Stabinski & Funt, P.A.

Sometimes it seems as if every couple of weeks grocery stores or food manufacturers
announce a new recall due to the potential of a product's carrying
a foodborne disease. With increased news reports over the years talking
about foodborne illnesses, public awareness about causes, symptoms, and
the general risks has increased. Unfortunately, thousands of people still
die each year from one type of contamination or another. Although restaurants
are required by law to adhere to strict sanitation codes, it's still
fairly common for health inspectors to find evidence of rodents or cockroaches,
meats not kept at safe temperatures, and employees who don't wash
their hands properly. These types of conditions are not visible to the
customer, but can very easily lead to food poisoning.

Foodborne illnesses are a widespread public health issue. It is estimated
that each year, 1 in 6 Americans get sick from consuming contaminated
foods or beverages. Among the most common causes of food poisoning are:

Botulism – caused by a lethal bacteria that attacks the body’s nerves.
It is common for the bacteria to develop in foods that are not prepared
or stored properly. Dented or bulging canned goods, in particular, should
be avoided.

Shigella -- a highly contagious germ that can trigger shigellosis. Found in the
stools of infected people, it can easily contaminate food if food handlers
have shigella. Severe diarrhea is the most common symptom. Approximately
500,000 cases are reported annually in the U.S.

Salmonella – very common bacteria that can be found in poultry, beef, pork,
dairy, eggs, vegetables, and fruits. Usually transmitted by eating foods
contaminated with small amounts of animal feces, consumption may cause
salmonellosis.

Hepatitis A – one of five types of hepatitis that harm the liver. Often spread
by eating or drinking food or water contaminated with the virus, typically
fruits, vegetables, shellfish, ice, and water.

Listeria – The listeria bacteria is killed by pasteurization and cooking.
Unlike most bacteria, it can survive in temperatures as low as zero degrees,
which means it can thrive in the refrigerator in certain foods. About
1,600 people get listeriosis in the U.S. each year.

E. coli – Most strains of this bacteria are an important part of healthy
intestines, but a few are pathogenic and cause illness. Spread when infected
people don't wash their hands properly, contaminated food may not
look or smell spoiled.

Symptoms of food poisoning can often be mistaken for standard gastrointestinal
upsets, but if you experience an unusual combination of headache, fever,
abdominal cramping, vomiting, diarrhea and/or exhaustion, think back to
what you've eaten recently. People with compromised immune systems,
such as those with chronic illnesses (including diabetes, cancer, and
AIDS), elderly people, pregnant women, and children are highly susceptible
to foodborne illnesses. Foodborne illness can even lead to premature delivery,
or in some extreme cases, miscarriage. Some can have a negative effect
on the fetus, even if the mother experiences no symptoms. For this reason,
pregnant women are encouraged to avoid raw seafood, most smoked seafood,
unpasteurized milk, unpasteurized juice, soft cheeses, raw eggs (including
things like eggnog, hollandaise sauce, tiramisu, eggs benedict, and Caesar
dressing), premade meat or seafood salads, raw sprouts, hot dogs, and
undercooked meats and poultry.

If you have any questions about this topic, or if you believe that a negligent
manufacturer or restaurant may be responsible for your injury, talk to
the food poisoning attorneys at Stabinski & Funt, P.A. As one of South
Florida's most respected and oldest law firms, we have helped many
people sort out their legal rights, responsibilities, and remedies for
over 45 years. If you wish to learn more about how our firm can be of
assistance to you, we encourage you to contact us today by calling 305-964-8644
or filling out a
free case evaluation form.

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